Wild Rice Chicken Soup

• 1 large onion, chopped
• 1 large carrot, shredded
• 1 medium stalk celery, chopped
• 2 Tbsp. butter
• 1/2 c. all-purpose flour
• 8 c. fat-free chicken broth
• 3 c. cooked wild rice
• 6 oz. cooked boneless, skinless chicken breasts, cubed
• 1/4 tsp. table salt
• 1/4 tsp. black pepper
• 1 c. fat-free evaporated milk
• 1/4 c. chives (fresh), snipped

1. In a large saucepan, saut onion, carrot and celery in butter until tender. Spoon in flour and stir until blended, then add broth gradually. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk. Cook for 3 to 5 minutes more until heated through. Ladle into individual bowls. Garnish with chives and serve. Yields about 1 1/4 cups per serving.

onion, carrot, stalk celery, butter, allpurpose, chicken broth, rice, chicken breasts, salt, black pepper, milk, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4457 (may not work)